Microwave pista chocolate brownie | Easy 5 minute chocolate brownie in microwave

The mere mention of brownies makes my mouth watering .Who doesnt like brownies ?? 




Todays recipe is microwave chocolate pistachio brownie which is an instant , easy and eggless brownie .

Conventionally pistachio are added in brownies.I gave it a twist by replacing  walnuts with pista 

A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of vanilla ice-cream.

If you are brownie lover than you can check the below brownie recipes on my site

No bake eggless brownie

Microwave brownie cake in pressure cooker

I had won  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.

Ingredients
1 cup plain flour (maida)
8 tbsp cocoa powder(1/2 cup to 3/4 cup)
1/2 cup sour curds (khatta dahi)
1/2 tsp soda bi-carb
1/2 tsp baking powder
1/2 cup melted butter ( or saffola oil)
3/4 cup powdered sugar
1 tsp vanilla essence
1/2 cup roughly chopped Pistachio
2 tbsp butter for greasing

Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining

Method:

1.Sift together the flour and cocoa powder using a sieve. Keep aside.
2.Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
3.Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.
Add the curds-soda mixture and mix well.
4 Add the flour mixture and pista and mix gently to make a smooth batter of dropping consistency.
5.Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.
6.Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 3 minutes.
7. Reduce temperature to 70 percent and microwave for another 2 minute .remove and keep aside .
8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.




Tips


1.For low calorie version use any mild cooking oil which doesnt has a strong smell.

2 minute chocolate microwave brownie in mug

This is just a simple 2 min. brownie in a mug recipe!its a quick recipe to satisfy your chocolate cravings 

Recipe source :food.com

Ingredients:


2 tablespoons oil or 2 tablespoons butter
2 tablespoons water
2 tablespoons flour
1 pinch salt
1 tablespoon sugar, for cocoa powder
2 -3 tablespoons cocoa powder  or 2 -3 tablespoons instant chocolate drink mix
1 teaspoon vanilla extract (optional)

Method:

1 Add 2 tablespoons of butter or oil.Melt butter.Add 2 tablespoons of water.Add a pinch of salt.Add cocoa or chocolate powder 

2.Add 1 tablespoon of sugar for chocolate powder  OR 2 tablespoons of sugar for cocoa powder.Add 1 teaspoon of vanilla extract 

 

3.Mix all ingredients nicely.Now Microwave it for 1 minute 30seconds   .ENJOY! 
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Chocolate Ganache without cream

Ganache (/ɡəˈnɑːʃ/; from the French word for "jowl") is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.

Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture.

 Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. 

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency.

 Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. 

Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. 

Todays chocolate ganache recipe is without using cream .we are going to use milk & butter to make ganache .I have mentioned quantity of cream in case you are using cream .recipe source is Nigella .com

The ganache colour will depend on type of chocolate you are using

Ingredients

Dark Chocolate Chips/ Cadbury chocalte bar cut into pieces – 100 gm (I had used cadbury silk chocolate so you will find the colour of my ganache light brown)

Butter – 25 gms (replace with 80ml cream)

Milk – 60 ml

Method

1.Take milk and butter in a sauce pan and heat it up. Or you can microwave for 40 sec or till butter melts.

2.Once the butter is melted switch off the flame and add in chocolate chips/cadbury choclate pieces.

3.Let it cool whisk it with help of a whisk .When everything is mixed smoothly keep it in the freezer for 20 mins.

4.When it reaches the right consistency remove it out of the fridge and pour over cake

Beetroot Chocolate cake |Chocolate beet microwave cake - Eggless wholewheat + No butter

I was surfing on net for eggless cake recipes when I came across this eggless beetroot chocolate cake.

I was excited with the idea of adding beets as it would make the cake healthy & one should include beets in their diet because of the innumerable health benefits

I tried this cake in my Whirlpool Magicook Microwave .So tHis is my first cake baked in microwave

Now coming to the taste .OMG it was out of the world delicious,chocolaty,fudgy & moist. I had kept in fridge for next 2 days (cake got over on third day itself) but still the cake tasted delicious and was soft & moist.And nope - you cannot taste the beetroot flavor at all.. So it is a win-win situation where you get your moist cake as well minus beetroot flavor.


Its definitely a recipe which I will recommend as one its made from whole wheat flour (chapati ata) and second beetroots are added to it


Recipe source :Lovefoodeat 


Ingredients:

Dry

1 ¼ cup whole wheat flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt

Wet

1 tbsp vanilla essence
¼ cup fresh butter/ oil (I had used saffola oil)
½ to ¾ cup  sugar
1 cup fresh buttermilk
½ cup boiled and pureed beets

Garnish

Chopped walnuts & cashewnuts (2 tbsp)


Method :

1 Peel beets and cut them into pieces & boil them in water or microwave till they become soft.Let them cool & puree them in mixer & keep aside.

2.Sieve the dry ingredients atleast twice.Greasa a six inch mould with butter / ghee ,sprinkle 1 tbsp flour tap it & throw away excess flour.

3. Dissolve the sugar completely in oil with help of a whisk.Add buttermilk & whisk for another minute .add vanilla essence & mix lightly.



4.Now add beetroot puree & mix gently.Pre heat microwave at 180C for 10 minutes.



5.Now add dry ingredients (sieved in step 2) part by part slowly & mix the batter.Our batter is ready.



6 Now pour batter about three fourth height of cake mould .Sprinkle dryfruits of your choice . Tap the cake mould before putting in microwave.



7. Bake for  30 -35 minutes or till the toothpick inserted in the middle comes out clean at 180 C in convection mode .( Timing will vary depending on your microwave).

8. Let the cake cool completely before slicing


Tips

1.1.If you do not have buttermilk, you can simply use 1 cup milk + 1 tsp vinegar in the recipe.

Double Layered Chocolate Truffle Gateau | Microwave chocolate truffle gateau recipe

After trying walnut brownie in microwave my next venture was double layer chocolate truffle gateau from tarla dalals book MICROWAVE SNACKS & DESSERTS.

What is a gateau ?

Gateau is a rich cake with layers of cream or fruit.

An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers.



I have followed the recipe as is from Tarlajis book  the only change is I have used  whipped cream instead of white chocolate  icing and chocolate ganache frosting instead of dark chocolate icing  which i have mentioned in notes  (see Notes) as i was running out of white & dark chococate slabs.

Pls click here for whipped cream recipe


Also the original recipe the sponge cake was cut into three layers but i have cut mine into two layers as I had baked mine in 6 inch pan.




But in the recipe section i have mentioned the original icings as mentioned in the tarla dalals book .As per your choice & avialability you can go ahead with original icings or the alternatives suggested in notes.

For cake base you can follow either of the below recipes:

Chocolate Sponge  pressure cook cake recipe 

Rich moist chocolate pressure cooker cake recipe 

Basic vanilla sponge pressure cooker cake recipe.



Ingredients:


1 (150 mm. (6") diameter) Chocolate Sponge Cake

For the dark chocolate truffle icing

1 cup (150 grams) chopped dark chocolate
1/2 cup (100 grams) fresh cream


For the white chocolate truffle icing
1/2 cup (75 grams) chopped white chocolate
1/4 cup (50 grams) fresh cream


To be mixed into a soaking syrup

2 tbsp sugar
1/4 cup water
1/4 tsp vanilla essence




Method :
For the dark chocolate truffle icing 

1. In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute.
2.Mix well till there are no lumps and till it resembles a smooth sauce.
3.Stir the truffle over a bowl of ice to cool quickly.


For the white chocolate truffle icing 

1.In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds.
2. Mix well till it resembles a smooth sauce.

3.Stir the truffle over a bowl of ice to cool quickly.

METHOD:

1.Slice the chocolate cake horizontally into two equal parts.




2.Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist.




3.Spread half of the white chocolate truffle icing over the cake layer, sandwich with another layer of the cake.



4.Moisten this cake layer with a little soaking syrup.




5.Spread the dark chocolate truffle icing and top of the second cake layer  and spread the remaining dark chocolate truffle icing on the sides.

6 Decorate with whipped cream & chocolate shavings

7 Serve chilled.



Notes /Tips

1. Instead of white chocolate icing you can even use whipped cream icing .

2.Instead of dark chocolate icing you can use CHocolate Ganache frosting.

Microwave chocolate brownie recipe | Easy 3 minute chocolate walnut brownie

The mere mention of brownies makes my mouth watering .Who doesnt like brownies ?? 

Todays recipe is microwave chocolate brownie which is an instant , easy and eggless brownie .A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of vanilla ice-cream.

If you are brownie lover than you can check the below brownie recipes on my site

No bake eggless brownie

Microwave brownie cake in pressure cooker

I had won  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.



I had made this brownie on 13th November on my hubbys birthday which we both enjoyed a lot 



Ingredients
1 cup plain flour (maida)
8 tbsp cocoa powder(1/2 cup to 3/4 cup)
1/2 cup sour curds (khatta dahi)
1/2 tsp soda bi-carb
1/2 tsp baking powder
1/2 cup melted butter ( or saffola oil)
3/4 cup powdered sugar
1 tsp vanilla essence
1/2 cup roughly chopped walnuts (akhrot)
2 tbsp butter for greasing

Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining

Method:

1.Sift together the flour and cocoa powder using a sieve. Keep aside.
2.Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
3.Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.
Add the curds-soda mixture and mix well.
4 Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency.
5.Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.
6.Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 3 minutes.
7. Reduce temperature to 70 percent and microwave for another 2 minute .remove and keep aside .
8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.




Tips

1.You can add dryfruits of your choice instead of walnuts
2.For low calorie version use any mild cooking oil which doesnt has a strong smell.

Eggless Chocolate Pudding Recipe| Easy chocolate custard recipe

Chocolate pudding is a recipe that satisfies a sweet tooth without any fuss. This wonderful pudding can be served plain or topped with chocolate shavings ,choco chips, nuts or whipped cream for a more elaborate finish.

There is nothing more satisfying than a really good homemade Chocolate Pudding, one with a velvety smooth texture and deep chocolate flavor

This delightful pudding is always a treat and easy to whip up using common pantry ingredients
Chocolate pudding is a class of dessert with chocolate flavors.This chocolate pudding is a "double" chocolate pudding, as it gets its deep chocolate flavor from both  cocoa powder  and  chocolate chips


 There are two main types: a boiled then chilled, texturally a custard set with starch, version commonly eaten in the U.S., Canada, Sweden, and East and South East Asia; and a steamed/baked, texturally similar to cake, version that is popular in the UK, Ireland, Australia, and New Zealand.



Ingredients:
500 ml(2 cups) Milk at room temperature (full cream or normal)
1/2 cup Sugar
1/4 cup(heaped) Cocoa powder
1/4 cup Custard powder/Corn flour
1-2 tbsp Chocolate chips(optional) /melted chocolate
1 tsp Vanilla extract
Cocoa powder for dusting

garnish
chocolate chips/dry fruits /choco shavings/strawberry slices

Method:

 1.In a  bowl mix in the cocoa powder and custard powder/corn flour well Next add 1/2 cup of milk and mix it with cocoa powder & custard powder/corn flour till  no lumps are formed.
2.Heat remaining  milk in a thick sauce pan over medium flame and add sugar to it and mix well.
3. After 5 minutes add the cocoa-custard powder mixture and mix well and boil for 5-6 mins until the mixture coats the back of the spoon.Stir continuously to avoid lumps even if it forms break it immediately.  be  careful as pudding gets thick very fast
4Add Chocolate chips and mix well.keep on whisking pudding with a whisk .allow it to boil  till the pudding thickens and gets glossy.Switch off gas once pudding coats the back of the spoon easily
5.Add vanilla essence and mix well .
6.Take 3 serving cups/moulds/bowls. Pour water in cups/moulds/bowls  & then throw out  water. This will wet the insides of the cups and prevent the pudding from sticking to the inside
7. Cover it with cling wrap and refrigerate it for 3-4 hrs or overnight.
8.Sprinkle cocoa powder or decorate with chocolate shavings or sliced strawberry or dry fruits or pomegranate kernels

9.Serve chilled.



Tips

1Make sure the milk is at room temperature. If  using cold milk, place it in a saucepan and heat on low, till it reaches room temperature. Dip your finger into the milk, it should not be too hot or too cold.

2. adding chocolate chips  is entirely optional but gives a nice chocolatey flavour to the pudding.
3. The critical step  with any pudding is cooking it over too high  heat causing lumps or  scorching. To avoid this use a heavy bottomed saucepan and cook it over medium low heat, stirring constantly with a large spatula.be sure to stirr the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching.

4 Instead of choco chips you can use chocolate melted  by using double boiler method

5.Refrigerate pudding without covering if you like layer of pudding skin(film).If you dont like pudding skin wrap the pudding mould/bowl/cups with a plastic wrap and then refrigerate.

6.You can even boil agar agar in the same water (in which it is soaked for half hour )until the strands are melted and the water is clear and starts forming a jelly like texture and add agar agar mixture to the boiling chocolate pudding mixture after step 4 and mix well and boil for a minute

7. If you do not have choco chips you can buy a dairy milk chocolate & grate it on grater & use grated chocolate for garnish

 

Eggless Chocolate brownie recipe in pressure cooker | Chocolate Walnut brownie Cake Recipe

Have you ever crave for a slice of dense chocolaty brownie? Sometimes I do have such a craving. I have just the perfect recipe to satisfy such crave. It is a dense and moist brownie which is crispy on the outside.

My first memories of having  brownies  was tasting 'Brownie with vanilla ice cream and chocolate sauce' after marriage
Having that dessert all for myself was sheer indulgence! I used to savour each bite and even today when I think of it, it sets my mouth water!! But then I had never thought that one day I will be making brownie at my home.

Cooking was never my cup of tea-But neccesity is the mother of invention and now that I have developed a liking for baking & have been trying eggless cakes using pressure cooker


This classic comfort dessert is brought up to date by replacing the butter with vanilla low-fat yogurt and  oil. Perfect for birthdays or any day, this is a great cake with lots of decadent taste .
The brownie cake smells amazing and filled my entire flat with a chocolately aroma


A research found that cocoa is great for lowering bad cholesterol. Why not have a little indulgent which is good for your body.



I made this cake in pressure cooker for those people who dont own microwave yet crave to make bakery style cakes and the results were equally satisfying .Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.


.Do try this & Enjoy !!


Ingredients
 
 1 cup all-purpose flour (maida)
 1/2 cup cocoa powder, sifted to remove lumps
 3/4 cup sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 5 tablespoons melted butter, olive oil or vegetable oil
 1 teaspoon vanilla
 1 cup yoghurt (dahi)
 2 teaspoons instant coffee, dissolved in 1 tablespoon hot water (or one espresso shot)







 




Method:

1.Grease the cake tin with a little butter or oil.

 

 2. Preheat a pressure cooker as follows.Remove the whistle/regulator of cooker  you wont need it throughout the process. . Place a pressure cooker on flame and place a separator and close the cooker with its lid. Remove the whistle/regulator you wont need it throughout the process. (you can either close the cooker with the lid as you normally do or place the Lid upside down too)

3. Then place the cooker set up on high flame for 10 minutes. till the cooker is being preheated lets prepare batter.


4 .With a hand whisk cream sugar and curd until sugar completely dissolves.Now add vanilla essence,coffee mixture ,cooking oil and mix well.


5.Add the  baking soda, cocoa powder, to maida  in a big vessel. Sieve all the dry ingredients together for at least twice.

6.Mix the dry ingredients into the wet ingredients little by little. Mix with light hands, folding the flour mix gently into the wet ingredients.


7.Crush the walnuts into small chunks and mix1 tsp maida .this is done to ensure that walnuts dont sink in the batter . now mix these walnut pieces to the batter .add few pieces at the base of cake tin.
 

8.Pour the batter into this greased 6 inch pan, do not pour up to the brim, stop when the pan is 3/4th full. (The batter we have prepared will be perfectly enough to fill 3/4th of the pan).
 

9.•Now open the cooker and place the cake pan with batter carefully on the separator plate and close the lid.(whistle or regulator is not needed )


10.Now switch the flame to low mode and cook for 30 to 35 minutes on low flame. To Check  if your cake has got cooked insert a knife or toothpick in centre of cake if it comes out clean that means cake is done. my cake  took 36 minutes  to cook.


11•When the cake is ready,remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes. •You will find that the cake has puffed up well and would have browned nice and evenly too.

12. Allow the cake to cool down for 10mins.•Just tap the cake tin and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.



13.Leave aside on a wire rack until it cools down. Then cut into pieces


ENJOY YOUR CAKE PLAIN








OR ENJOY CHOCOLATE BROWNIE WITH VANILLA ICE CREAM


 

Tips

1.The cake will give a nice aroma when it is done. This is a basictechnique to find out if the cake is done or not.

2. cut cake  into slices only after  it has cooled down completely (leaving atleast 3-4 hours) to get firm neat slices.

3. Replace refined flour (maida) with wholewheat flour if you want a light and fluffy cake and are ready to let go off some healthy bites
4.Add Cashew,raisins or almonds for a different taste.

5.After the batter is ready, don't allow the batter to sit for more than the preheating time as cake can turn hard.


6.while inserting fork or toothpick try checking in the center if itscooked completely or not.If  the center of the cake isnt cooked and is slightly sticky, cover the top of the cake with butter paper and bake it for 5 more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the centre will be cooked perfectly.

 7.This walnut & banana egg less cake can be made without sugar if you like your cakes to be less sweet, since the sweetness of banana is good enough for it.

8.Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.


9.Do not forget to line the pan or else the cake might stick to the pan